Belgian Beer Pairings

September 17, 2016 @ 7:00 pm - 9:00 pm

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Chef Dave is originally from Moline Ill. Boasting the largest Belgian population in our nation, flipping through the Quad Cities Area phone book shows why Moline continues to be ranked second in the United States for their Belgian heritage population.

From the mid 1800’s to the early 1900’s Belgians flocked to the region to farm and work in the area’s industries.

As this Belgian population grew, so did its influence and impact on the Quad City community. Along with ingenuity and a strong work ethic, the Belgians brought their sports, such as rolle bolle, pigeon racing and bike racing, arts, lace making, and culinary skills: the matchless Belgian waffles.

Growing up in a Belgian family / community heavily influenced Dave’s cooking style without him even knowing. Eating as a young man was more about using everything available on the farm and in the community for Dave rather than knowing anything about classic Belgian dishes, which he says he knew nothing about until culinary school. At this dinner Dave will be hitting on said classics while using some newer culinary techniques to expand on these traditional flavors.

Starter
Chicken liver mousse

First
Mussels steamed in a Belgian ale and served with lots of butter, herbs and cream, plus baguette (for sopping up all the good stuff).

Second
Steak frites: seared tenderloin served with a pan sauce au poivre and plenty of triple fried potatoes.

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